Hapa Ramen

Hapa Meats Hit the Street

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Hapa Ramen Charcuterie


1. Cold cooked meats collectively.

2. A store selling such meats.
Go hog wild for Hapa Ramen’s famous Charcuterie Kits! For $30 you can get an array of specially-made meats such as pancettass, pâtés, lardo, and panchettas prepared by Richie Nakano himself from whole Riverdog Farm pigs in Capay Valley. Read more about the kits on SF Weekly and Grubstreet!

You can still by cured meats individually, at $1 per ounce. Slices of the terrines and patés sell for $3-4. They are vacuum-sealed and keep a while in the fridge. And if you want an easy dinner, $8 fresh ramen kits are always available from Hapa Ramen at MCM.

MCM Preserves Tradition (part 3) – Hapa Ramen

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Richie Nakano founder of Hapa Ramen is best known for selling homemade ramen soup at the Ferry Building Farmer’s Market. But, the reason why Richie loves his new stand at the MCM is because now he can also be known for his meat curing mastery. He and his crew receive an organic-fed, sustainably-raised pig a week, and truly honor the animal by butchering the cuts themselves and using every bit to make lard; ramen (with the belly and shoulder); Pickled Pig Feet Terrine (cured in soy, sugar, star anise and white vinegar); Smoked Bacon (over hickory and almond wood); Guanchale (Italian style cured pig’s jowl – like bacon from pig’s cheek- that’s excellent for making carbonara); Sake-Cured Sausage (uncased); Paté (country style and bacon & liver); and a truly delicious Mac n’ Head Cheese (slowly-braised pig’s brains and macaroni terrine). Richie took his first cooking lessons from his grandfathers. Richie’s Japanese paternal grandfather is a chef and taught him how to cut fish, make dashi and miso soup. On his mom’s side, his English grandfather is a gardener. With his mom, he taught Richie how to grow food in the back of the house and use herbs for cooking. Before setting up his own shop, Richie worked in a few favorite San Francisco restaurants such as Nopa and Sushi Ran. Now he is making his own artisanal and sustainable food! At the Hapa Ramen stand you can also find Almondac Mustard, French-style pickled baby shallots and carrots, Kimchi, preserved Meyer Lemons, and other preserves. Come on through and say hi to Richie, Susanna, Kevin, Svet and the Hapa crew!

Recipe: Caldo Verde (Portuguese Kale Soup)

Posted on by Mission Community Market in Arata Farm, Arizmendi Bakery, Blog, Blue House Farm, California Olive Oil, Hapa Ramen, Happy Boy Farms, Tomatero Farm | Leave a comment

Next time you’ve got a bunch of kale sitting around and you want to try something different, give this recipe a shot. It’s easy, delicious, and inexpensive. It’s our version of the traditional Portuguese soup with a couple of twists that make it extra yummy. You might want to make extra, as this soup is always better the day after you make it

8 oz Spanish Chorizo, diced (or chouriço, or linguiça, or bacon or guanciale from Hapa Ramen)

2 ea Onions, diced (from Arata Farms)

4 ea Garlic Cloves, thinly sliced (more if you’re using bacon or guanciale)

8-10 ea Small Potatoes, medium dice (nicola potatoes from Happy Boy Farms work beautifully, or any other small waxy potato)

1 bu Kale, stemmed and cut into 1″x4″ strips (from Blue House Farm or Tomatero Farm, we like using green curly kale)

1 tb Pimentón (smoked spanish paprika)

Start by adding a splash of olive oil (from Olive Healthy) into a pot over medium-high heat. Throw in your diced pork product and turn down the heat to medium to let the fat render. After a couple of minutes add the garlic and stir. At this point, we like to add a healthy pinch of red pepper flakes to add some heat, but feel free to leave them out if you don’t like spice (at this point you could also a bay leave or two if you’re so inclined). After another minute or two, add the onions and the pimentón, stir and let cook until the onions have softened. Toss in the potatoes and about two quarts of water (you can substitute homemade stock here if you like, but keep in mind this soup was born out of poverty) and turn the heat up to high to bring to a boil. Once the soup is boiling, turn down to a simmer and cook until the potatoes are completely done, about 20 minutes. While the potatoes are cooking, season the broth with salt and pepper. We also like to add a splash of sherry vinegar (you can use red wine vinegar if you don’t have sherry vinegar) and a little bit of honey, about 2 tablespoons, to round out the spiciness of the soup and the bitterness of the kale. When the potatoes are cooked, add the kale and cook for a few more minutes until the kale is tender. Once done, serve with some toasted and buttered crusty bread (hello Arizmendi!) and a little more olive oil on top of the soup. Et Voila!

MCM Preserves Tradition (part 1) – Emmy’s Pickles and Jams

Posted on by Jeremy in Blog, California Olive Oil, Emmy’s, Hapa Ramen | Leave a comment

The Mission Community Market grew this season in an ancient culinary art: preserving food through pickling, brining, curing, and smoking. MCM is proud to offer Emmy’s Pickles and Jams, the Zografos’ Olive Healthy, Richie Nakano’s Hapa Ramen, and Charlie’s Coastside Farm’s Salmon and Lox!

Picklers and curers have traditionally helped humankind through the cold, with fruit, vegetable and meat preserves –often improved in vitamin B by the preservation process. And, while we may associate food preservation with the Winter months, the preserver’s craft truly begins, right now, in the peak harvest season of Summer through Fall! At the market, you’ll find many of the same fresh fruits and vegetables that end up in the preserves, jars and pies for sale a couple of tents down. Come around to meet some of our artisan preservers!

Emmy learned her craft at home. Pickling was a family activity when she was a kid: sterilizing jars, creating the perfect brine, chopping and cooking and canning; everyone had a part. Emmy had been a food activist for several years, when her friends began to rave about her pickles. Emmy started wondering: Could she create a small business out of a craft she simply loved to share? With the help of enthusiasts buying her pickling art, she’s thrown down a root in the Mission Community Market. Emmy gets her inspirations from a variety of worldly cuisines, bringing us jars of Mexican jalapeños with carrots and onions, Boston bread and butter pickled cucumbers, and Indian turmeric Cauliflower. She also makes harvest fruit jams. The produce she picks is organic and local, sometimes from the same farmers at the market. Last year, she made jam with Twin Girls Farm plums. As soon as she began selling, all the plum jars were harvested right off her stand by eager market visitors. (She’s going to make a larger batch this year.) She also makes jams with Tay berries from Yerena Farms, and apricots from Arata Farm. You can visit all three farm stands here in the MCM! We also can’t rave enough about Emmy’s jalapeño jelly, which goes great with anything in need of a savory-sweet kick. Emmy’s been doing so well since beginning at MCM, her There’s another thing I should mention about Emmy… She has sunshine in her smile. So stop by her stand for her story and preserves.

Next in MCM Preserves Tradition: Olive Healthy’s California Olive Oil

Local Biz Spotlight: Hapa Menu

Posted on by Jeremy in Blog, Hapa Ramen | Leave a comment

This week Hapa Ramen‘s featuring 3 different pates made from organic Riverdog hogs:

  • Cocoa Nib, Fennel Seed, and Chile Studded Pate
  • Mostly Liver Pate
  • A Spiced Pork and Liver Pate
And to accompany those try their Almanac Beer Mustard, Stonefruit Chutneys, and Brassica Kimchi Relish.
Don’t miss Hapa’s famous Moroccan-style Preserved Meyer Lemons! Only a few left!! Same with Kombu Tsukudani. Don’t forget their local, house-cured Pancetta, Lardo, and Guanciale!